The soup in the crockpot is not considered old-fashioned soup.

The old-fashioned soup is usually a casserole of ingredients boiled, and then slowly boiled with the fire (small fire) for two or three hours, some have to be boiled on the 8-10 hours, the advantage of the fire is sufficient, the soup flavor is rich, fresh and sweet. But the old fire soup nutrient loss is more obvious, which purine content is also high, or can lead to gout.

Stewed soup is generally the ingredients and herbs across the water stew, at least 3 hours or more, and the cover should be sealed, and even the aroma of the soup is also retained, because of the convergence of food and drug essence, nourishing effect is more pronounced, but it is also more than the destruction of nutrients than the old-fire soup, but the stewed soup is more rich in flavor substances, in stimulating the appetite has a significant advantage.

Expanded Information:

Soup Notes:

1, the selection of materials to be appropriate< /p>

This is the key to making good soup. Raw materials used for soup, usually animal raw materials, such as chicken, duck, pork lean meat, pork elbow, pork bone, ham, duck, fish and so on. Procurement should pay attention to must be fresh flavor enough, small odor, less blood. This type of food is rich in protein and nucleotides, etc., poultry meat can be dissolved in water containing nitrogenous leachate, is the main source of soup fresh flavor.

2, food should be fresh

Fresh is not the traditional "meat eat freshly killed, fish eat jump" fresh. Now said fresh, refers to fish, livestock, poultry killed 3 hours to 5 hours, when the fish, livestock or poultry meat of various enzymes to make proteins, fats, etc. decomposition of amino acids, fatty acids, the human body is easy to absorb, the flavor is also the best.

3, cookware to choose

Making fresh soup to the aged tile simmering the best results. Tile pots are made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat with the clay, fired at high temperatures. It has good ventilation and adsorption properties, and is also characterized by even heat transfer and slow heat dissipation. When simmering fresh soup, the tile pot can transfer the external heat to the internal raw materials in a balanced and lasting way, and the relatively balanced ambient temperature is conducive to the interpenetration of water molecules and food.

4, the fire should be appropriate

Simmering soup fire is the trick is to boil over a large fire, slow simmering over a small fire. This will enable the food protein leachate and other fresh substances as much as possible to dissolve out, so that the soup fresh mellow flavor. Only with a small fire for a long time slowly simmering, in order to make the leachate dissolved more, both clear, and thick alcohol.

5, water should be reasonable

Water is both the solvent of fresh food, but also the medium of heat transfer. Changes in water temperature, the amount of water, the flavor of the soup has a direct impact. The amount of water used is usually three times the weight of the main foodstuff simmered in the soup, while the foodstuff should be heated together with the cold water, i.e., the soup is not simmered directly in boiling water, nor is cold water added halfway through the soup, so as to enable the nutrients of the foodstuff to slowly overflow and eventually achieve the effect of clear soup color.

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